Analisis Profil Mikroflora Pada Setiap Tahapan Proses Daun Kelor (Moringa oleifera) Industri

Mavrianingtyas, Nidatul Hikmah (2023) Analisis Profil Mikroflora Pada Setiap Tahapan Proses Daun Kelor (Moringa oleifera) Industri. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Daun Moringa oleifera dimanfaatkan sebagai bahan pangan dan obat. Menurut standar pengolahan skala industri, terdapat beberapa tahap pengolahan daun Moringa oleifera yaitu mulai dari pemilihan daun, pencucian dan pengeringan. Pada proses pengolahan tersebut daun kelor (Moringa oleifera) dapat terkontaminasi beragam mikroflora. Penelitian sebelumnya menyebutkan pada proses pengolahan daun kelor (Moringa oleifera) industri, didapatkan hasil uji analisis APM Coliform/MPN yang tinggi. Semakin tinggi tingkat kontaminasi bakteri Coliform, semakin tinggi pula dugaan adanya bakteri patogen lain. Namun belum diketahui spesies mikroflora yang terdapat pada setiap tahapan proses daun kelor (Moringa oleifera) industri. Bakteri patogen sering menimbulkan efek keracunan, selain oleh bakteri, racun juga dihasilkan oleh jamur patogen. Sehingga pada proses pengolahan harus memperhatikan kualitas dari daun Moringa oleifera, karena produk tersebut akan dikonsumsi. Penelitian ini bertujuan untuk mengetahui spesies mikroflora pada setiap proses pengolahan daun Moringa oleifera industri melalui pengamatan morfologi dan uji biokimia. Pada proses pencucian digunakan garam dapur dan air minum dalam kemasan (amdk). Pada proses pengeringan menggunakan oven dengan suhu 40 ºC. Pada penelitian ini didapatkan 8 isolat bakteri dan 2 isolat kapang pada tahapan proses daun Moringa oleifera industri. Pada tahapan proses pra panen terdapat 4 isolat bakteri yaitu K1 ,K2,K3 yang teridentifikasi spesies Bacillus cereus dan dan isolate K4 adalah Shigella sonnei, dan terdapat 2 isolat kapang yang hanya ditemukan pada daun Moringa oleifera yang baru dipanen yaitu K1; Penicillium citrinum dan K2; Aspergillus flavus. Pada proses pencucian terdapat 2 isolat bakteri yaitu CC1;Bacillus cereus dan CC2; E.coli. Dan pada proses terakhir yaitu proses pengeringan terdapat 2 isolat bakteri KR1: E.coli dan KR2; Bacillus cereus. Bakteri E. coli dan Bacillus cereus merupak bakteri patogen .Produk dapat dikonsumsi apabila tingkat cemaran bakteri tersebut tidak melebihi batas yang ditentukan. Pada skala industri tahapan proses mempertimbangkan biaya mulai dari harga, produktivitas, kapasitas produksi, dan biaya operasi. Namun, faktor mutu harus tetap diperhatikan
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Moringa oleifera leaves are used as food and medicine. Based on industrial processing standards there are some processing Moringa oleifera leaves which are used utilized as foods and medicine, from leaf selection, washing and drying. This processing allows the leaves to be contaminated by pathogenic microflora. On previous studies, industrial Moringa oleifera leaves processing, high MPN Coliform anaylis result were obtained. If the level contamination of coliform is high, persumption of the presence of other pathogenic bacteria. However, unknown microflora species found at each process of the industrial Moringa oleifera leaves. Pathogenic bacteria toxic effects, in addition to bacteria, toxins are also produced by pathogenic fungi.So that the processing must pay attention to the quality of Moringa oleifera leaves, because the product will be consumed. This study aims to determine the microflora species in each industrial Moringa oleifera leaf processing through morphological, biochemical analysis.On washing process are used salt and bottled drinking water. While in the drying process using an oven with a temperature of 40 0C. For the identification of microflora, Moringa oleifera leaves were isolated and analyzed for morphology and biochemistry. In this study, 8 bacterial isolates and 2 mold isolates were obtained at the stage of the industrial Moringa oleifera leaf process. At the pre-harvest process there are 4 isolates of bacteria, namely K1, K2, K3 identified species of Bacillus cereus and and isolate K4 is Shigella sonnei, and there are 2 isolates of mold found only on freshly harvested leaves of Moringa oleifera, namely K1; Penicillium citrinum and K2; Aspergillus flavus. In the washing process, there are 2 bacterial isolates, namely CC1; Bacillus cereus and CC2; E.coli. In the drying process, 2 isolates of KR1 bacteria were found: E.coli and KR2; Bacillus cereus. E. coli and Bacillus cereus are pathogenic bacteria. The product can be consumed if the level of bacteria contamination does not exceed the specified limit. Industrial process consider costs ranging from price, productivity, production capacity, and operating costs. However, quality factors must still be considered.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Biokimia, Mikroflora, Moringa oleifera, Tahapan Pengolahan, Morfologi, Biochemistry, Microflora, Moringa oleifera, Process, Morphology
Subjects:	Q Science > QH Biology > QH301 Biology
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Biology > 46101-(S2) Master Thesis
Depositing User:	Nidatul Hikmah Mavrianingtyas
Date Deposited:	15 Aug 2023 08:38
Last Modified:	15 Aug 2023 08:38
URI:	http://repository.its.ac.id/id/eprint/104666

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